Garlic Roasted Tomato Chickpea Pasta
Ingredients
- 1/2 lb of pasta (I used spaghetti)
- 4 garlic cloves, minced
- 2 1/2 tbsp vegan butter
- 1/4 white onion, thinly sliced
- 1 container cherry tomatoes
- 1 can chickpeas (drained & rinsed)
- Salt
- Pepper
- 1 tbsp herbs de Provence
- 1 tsp garlic powder
- Small handful fresh herbs (I used cilantro)
- Olive oil
- 3 tbsp nutritional yeast (optional)
- Flakey sea salt
Preparation
Preheat the oven to 400°F.
On a baking sheet, add the cherry tomatoes and drained chickpeas.
Drizzle with olive oil and season with salt, pepper, herbs de Provence, and garlic powder.
Bake for 22 minutes, then increase the heat to 475°F and bake for an additional 7-10 minutes until charred.
Meanwhile, cook the pasta according to package instructions.
In a pan, melt the vegan butter and sauté the minced garlic and thinly sliced white onion for 4-6 minutes on low heat.
Add the cooked pasta to the pan with the garlic and onion mixture.
Add a couple of tablespoons of the hot pasta water.
Stir in the nutritional yeast if using, a drizzle of olive oil about 2 tablespoons, salt and pepper to taste, and chopped fresh herbs.
Toss everything together.
Once the tomatoes and chickpeas are done roasting, add them to the pasta.
Toss again and serve hot.
Tips
Garnish with additional fresh herbs and a sprinkle of flakey sea salt for extra flavor.
